Thanks Dixie Busby for the BRB image

Take grain, trick it into growth, cook it at just the right temperature, add the correct fungus, set it in the cellar for the appropriate amount of time and produce beverage full of color, flavor, body and aroma. Can't get this stuff out of any container that has the letters L-I-T-E on the side. Wean yourself off the flavored carbonated swill that masks itself as beer.  Step outside the Bud and have a real brew sometime, you'll be glad you did!


Cliff Clavin's Theory of Beer
"A herd of buffalo can only move as fast as the slowest buffalo. When the herd is hunted, the slow and weak at the back are killed first. The speed and health of the herd keeps improving by the regular killing of the weakest members.
 In the same way, the human brain can only operate as fast as its slowest
 brain cells. Excessive intake of alcohol, as we know, kills brain cells. Naturally, it attacks the slowest and weakest brain cells first.
 In this way, regular consumption of beer eliminates the weaker brain cells, making the brain a faster and more efficient machine.
That's why you always feel smarter after a few beers."



New Brew working!

Brewed with a friend last week, been great to hear the melodious sound of CO2 bubbling through the air lock again. For my part, we made a Porter with a little bit of a twist from the recipe (ran short on grain) by throwing in a pound of flaked Rye. 1 oz of Brewer's Gold boiling hops and 1oz of Cascades near the finish. 1.062 OG

1-21-12, Brewing takes place in the cold garage. Burners and kettle supplied by my friend Josh. That's his Trappist ale in the carboy.

My Porter went home at 7:00 PM and the next morning was starting to kick in.

1-28-12, Racked out to the secondary @ 1.016.



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